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Instant Pot Chicken and Dumplings

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It’s hearty and rich without a lot of effort.
Katherine Gillen

Chicken and dumplings is like a cozy cross between a soup and a stew, with tender meat, chunks of vegetables and pillowy dumplings instead of noodles. It’s the ultimate in comfort food…but making it from scratch can be an undertaking if you want to develop rich flavor. One shortcut we wholeheartedly approve of? Using an Instant Pot, which yields the same delicious flavor and does most of the work for you.


Ingredients

2 pounds bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 small yellow onion, diced

3 celery stalks, diced

2 medium carrots, peeled and sliced ¼ inch thick

3 garlic cloves, peeled and smashed

¼ cup all-purpose flour

3 cups low-sodium chicken broth

2 sprigs fresh thyme

Freshly chopped chives, to serve

Dumplings

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ cup finely chopped fresh chives or dill

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted and cooled slightly

Directions

1. Set the Instant Pot to Sauté. Dry the chicken thighs with paper towels and season generously with salt. Add the chicken pieces to the Instant Pot skin side down, working in batches as needed, and cook until deeply golden brown, 8 to 10 minutes. Flip and brown on the other side, about 5 minutes more. Transfer the chicken to a plate.

2. Drain off all but 2 tablespoons of the chicken fat from the Instant Pot. Stir in the onion, celery, carrots, garlic and 1 teaspoon salt. Cook until soft, 8 to 10 minutes. Stir in the flour and cook until golden brown, about 5 minutes more. Add the chicken broth and thyme; nestle in the chicken thighs. Cover and set the Instant Pot to Pressure Cook on High Pressure for 13 minutes. Release the steam manually. Transfer the chicken to a plate to cool while you make the dumplings.

3. Make the dumplings: In a medium bowl, whisk together the flour, baking powder, chives or dill, salt and pepper. In a small bowl, whisk together the buttermilk and egg.

4. Pour the wet mixture into the dry, then add the butter. Using a silicone spatula, stir until just combined. Using your fingers or a spoon, drop ping-pong-size balls of the batter into the Instant Pot evenly across the surface. Cover and set the Instant Pot to Pressure Cook on High Pressure for 10 minutes.

5. Meanwhile, remove the bones and skin from the chicken and tear the meat into bite-size pieces.

6. Release the steam manually. Cut into a dumpling to ensure it’s cooked through; if not, set the Instant Pot to Sauté and simmer until they are fully cooked. Stir in the chicken; taste and adjust the seasoning as needed.

7. Divide among bowls and garnish with the chives and freshly ground black pepper before serving.

Nutrition Facts
  • 568 calories

  • 31g fat

  • 37g carbs

  • 34g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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